Kalbi. Short Ribs (Sous-Vide)

-

  I've been making Kalbi Short Ribs (Korean Style) for years and have not made Blog-Post because they are easy to make. I never saw a need to write one up until now. One of the Facebook Groups I admin asked what would be a good time and temp for these ribs, and the suggestions he received were not the most helpful. I've tried low temps with long cooks, but the fat never really rendered down to our liking. Some people are obsessed with Medium or Rare or Rare meat, but I am here to tell you that these ribs need much higher temps. It's similar to my Oxtail temps but less time, of course. 



This is what I used, but I've used many other types of rubs or just plain salt. Fish-Salt is just amazing and brings out the UMAI and beefiness. Use whatever you want!! If you want to marinade, knock yourself out. There are no rules!!


Whatever spices or salt you decided to put on the ribs, they will need at least 12-24-Hours to dry-brine. 

All vac Sealed!!! 167f at 8-Hours will give you an aldente chew. If you want a whole less chew, add another 4-Hours. After processing, they were shocked and refrigerated. Grilling them from a cold state will produce better results. Optional-Warm-Aging to increase tenderness without sacrificing moisture (113f @3-4 Hours)


All sauced up!! My go-to sauce is always made on the fly. Making an Asian sauce is like making any other good BBQ Sauce. I used my taste buds to guide me. Ingredients- Gochujang, Mayo, Sesame Seed oil, Small Amount of Ketchup, Soy-Sauce, Fish-Sauce, Hoisin-Sauce, Sweet Chili sauce, Powdered-Ginger, and lastly a little bit of Garlic & Onion Powder. I've used other ingredients in the past, but it's all about what I am in the mood for. If I have miso on hand, I use that too. 










Comments

Post a Comment

Popular posts from this blog

Curing Notes and some Math

-
Image
(OP-2016) I wrote this up to help you with some of my recipes. I hope these notes and links expand your knowledge of curing.  My recipes are straightforward to follow if you use the info given below. Replicating my recipes is possible because I use percentages for everything. The weight of meat plus fat is 100%, and all ingredients to be added are expressed as a percentage of the weight of the meat plus fat.  Percentages can be used to standardize recipes regardless of batch size, and all weights are metric. An online calculator is provided below.  No weights are given because the weights of meats vary. Again everything is a percentage of the meat's weight after trimming. Here is an example- Meat weight,  2393  grams, and we want to find out the amount of salt we need in grams-  2393 * 3.5%=83.755 or 2392/100 * 3.5 =83.755 grams. Or 2393 * .035 = 83.755 For most of my recipes, I use  .25%  c...
Read more

Eye-of-Round (Sous-Vide)

-
Image
EYE OF ROUND- EOR  (OP- 5/2017)I've been wanting to do this for a while but prefer other cuts for roast beef (I still do). Anyhow, after reading all the pontificating posts on E-O-R, I wanted to see what all the hype was about. After making about 5 of these E-O-R's, I have dialed in what I believe is the perfect temp and time.  The T/T was selected because it provides the highest moisture retention, texture (tenderness) for slicing using a Deli-Slicer. If you plan on slicing by hand or wanted to slice very thick to serve as an entree it might not work. The E-O-R will be cooked at 128f for 24 hours and sliced on my Berkel Slicer.  (Disclaimer located at the bottom for T/T). Note: The T and T are perfectly fine. The Log Reduction is exceeded 12.  If you plan on purchasing the E-O-R at Costco or another whole seller, I will suggest buying it cryo-vacuumed-sealed. If you don't, there's a possibility that it was mechanically tenderized. I'm not against...
Read more

Burnt Ends the Sous-Vide way!!!

-
Image
  The King of BBQ Brisket is Burnt Ends. But what are Burnt Ends? Traditional Burnt Ends are from the point of brisket. Where I live, you rarely find a whole packer (whole briskets), and when you do come across one, you're usually not in the market for one. Yes, yes, I could buy one and freeze it, but I don't like to freeze the meat. So I decided to make Burnt Ends entirely from the flat. Burnt Ends are a delectable delicacy and are prized by many if not all BBQ enthusiasts. I actually prefer Burnt Ends to BBQ brisket. Sometime during the "cook," the whole brisket is removed, and the point is separated from the flat. Traditionally the point is cubed up and doused with more spices and smoked very low and slow for a couple of more hours, and sometimes BBQ sauced is added. Burnt Ends are typically served with a little char on them with some BBQ sauce on the side or in sandwiches. I recently attended a BBQ workshop, and t...
Read more